Stir-Fried Noodles with Veggies

This is based on a Forks Over Knives recipe I saw online. I didn't have all the ingredients so I mixed and matched and it it my way. I loved the sauce, it had a delicious flavor and would be good in any stir-fry you make. Use what you have in your pantry and frig. This will go into our regular rotation.

Sauce:

• 1/3 cup less sodium soy sauce
• 1/3 cup water
• 1/4 cup Silan (date paste)
• 2 teaspoons grated fresh ginger
• 3 cloves garlic, minced
• 2 teaspoons cornstarch

Stir-Fry:

• 1 8-ounce bag wide lo mein noodles
• 1/2 sweet onion, thinly sliced
• 1 bag broccoli, carrots, sugar snap peas & water chestnuts (slightly thawed)

Start water for cooking pasta. Then make the sauce. Combine all sauce ingredients in a small saucepan. Whisk occasionally while heating over medium heat, until thick. It took about 5 minutes. Set aside.

Cook noodles according to package directions. Rinse with cold water so they don't stick together. Set aside.

Toss a couple tablespoons water in a non-stick skillet. Cook onions a few minutes until they become limp, adding more water 1 tablespoon at a time as needed. Add the bag of veggies and give it a good stir. Cover and cook until everything is hot.

Add the pasta and sauce. Stir well, cooking about a minute or two until everything is hot.

Sprinkle on some black pepper, sesame seeds would have been good on this.

Enjoy!